Name: Poulet Au Cidre (Chicken in Cider and Calvados)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 3 1/2 lbs frying chicken, cut into 8 pieces (split breast and discard back pieces, or use for stock); 2 medium granny smith apples; 1 tablespoon lemon juice; 4 tablespoons unsalted butter; 1/2 large yellow onion, peeled and finely chopped; 1/2 stalk celery, finely chopped; 1 tablespoon all-purpose flour; 1/3 cup calvados; 1 1/2 cups hard alcoholic cider; 1/3 cup creme fraiche; salt and pepper

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Recipe by Outta Here

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Poulet Au Cidre (Chicken in Cider and Calvados) created by mersaydees

A classic dish of Normandy and Brittany. Sub apple brandy for the Calvados if need be. Use hard cider, if possible. Regular cider is too sweet.

Ready In:: 1hr 5mins
Serves:
Units:

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ingredients

3 ¹⁄₂ lbs frying chicken, cut into 8 pieces (split breast and discard back pieces, or use for stock)
2 medium granny smith apples
1 tablespoon lemon juice
4 tablespoons unsalted butter
¹⁄₂ large yellow onion, peeled and finely chopped
¹⁄₂ stalk celery, finely chopped
1 tablespoon all-purpose flour
¹⁄₃ cup calvados
1 ¹⁄₂ cups hard alcoholic cider
¹⁄₃ cup creme fraiche
salt and pepper

directions

Peel and core apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in lemon juice.
Heat half the butter in large frying pan. Add the chicken pieces, skin side down, and cook until golden. Turn chicken over and cook another 5 minutes. Remove the chicken and pour off fat.
Heat 1 tablespoon butter in the same pan and add onion, celery and chopped apple. Fry over moderate heat for 5 minutes without browning.
Remove from heat. Sprinkle flour into mixture and stir. Add Calvados and return to heat. Gradually stir in cider. Bring to a boil, return chicken to pan, cover and simmer gently for 15 minutes.
Heat remaining butter in small frying pan. Add apple wedges and fry over moderate heat until browned and tender. Remove from heat and keep warm.
Remove the chicken pieces from the pan to a platter and keep warm. Skim excess fat from cooking liquid. Add creme fraiche, bring just to a boil and simmer 4 minutes, until it thickens enough to coat the back of a wooden spoon. Season with salt and pepper. Pour sauce over chicken and serve with warm apple wedges.

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RECIPE MADE WITH LOVE BY

@Outta Here

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@Outta Here

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"A classic dish of Normandy and Brittany. Sub apple brandy for the Calvados if need be. Use hard cider, if possible. Regular cider is too sweet."

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photo by mersaydees

12/11/2012

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review by mersaydees

12/10/2012

This was great! Made as directed except used 3 lbs. of chicken breasts/thighs due to time constraints. Thanks, Mikekey!

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review by Mia in Germany

7/25/2012

Merveilleux! Thanks for posting this delicious recipe, we enjoyed it very much. I followed the recipe to the letter except for the cr?me fra?che which I substituted with sheep's milk cream yoghurt.<br/>Made for ZWT 8 / France for the Lively Lemon Lovelies.

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photo by Queen Dana

7/22/2012

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review by Queen Dana

7/22/2012

This was so good!. I used boneless skinless chicken breasts instead of a cut -up bird; very unfrench, I know, but they were on sale, so they were lower in price than any other piece of the chicken and I could not resist. Cooked much faster using the bnlss sknlss breasts, but was very tender and juicy. Will make again. Made for ZWT 8 for The Fearless.

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